Learn how to prep and cook four essential cuts of lamb: loin chop, shoulder chop, tomahawk rib chop, and the classic rib chop.
. The bone divides the loin and the tenderloin—two of a lamb's most tender parts. They're typically less fatty than rib chops but often contain a strip of flavorful marrow running along the cut side of the bone. Loin chops are excellent for grilling or pan-frying.
This chop is the ideal two-for-one cut: It includes the prized three-bite rib-eye, plus plenty of toothsome belly meat to nibble right from the bone. Be sure to trim away some of the extra fat before cooking.This oft-overlooked cut—which may be taken from the shoulder blade or farther down the leg—is generally thin and wide, with a good deal of connective tissue and fat.
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